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Creamed Beans and Carrots
Evaporated skim milk lets you create a cream sauce without a lot of fat. This recipe calls for green beans and carrots, but would also work with other frozen veggies of your choice.
Serves: Serves: 4 (3/4 cup)
Ingredients:
- 2 cups frozen cut green beans
- 2 cups frozen cut carrots
- 1 cup hot water
- 3 tablespoons all-purpose flour
- 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley flakes
Directions:
- In a large saucepan, cook green beans and carrots in water for 15 to 20 minutes, or just until tender. Drain. Return vegetables to saucepan.
- In a covered jar, combine flour and evaporated skim milk. Shake well to blend.
- Pour milk mixture over vegetables.
- Add black pepper and parsley flakes. Mix well to combine.
- Lower heat and simmer for 10 minutes or until sauce thickens, stirring often.
From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here.
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